The home cooked practice of braised old rooster, how to cook braised old rooster to be delicious

Ingredients: 500 grams of old rooster, appropriate amount of green onion and ginger slices, 10 cloves of garlic, appropriate amount of Sichuan pepper, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of dried chili pepper.

1. Prepare an appropriate amount of green onion ginger slices, 10 cloves of garlic, an appropriate amount of Sichuan pepper, and an appropriate amount of dried chili pepper for later use.

2. After the pot is hot, do not put oil, put the chicken pieces into the pot and stir-fry until the fried water is tightly dry, and when the chicken begins to shrink and has not yet been fried, put the chicken pieces with dry water into the vegetable pot for later use.

3. After the pot is hot, put in an appropriate amount of salad oil, and after the oil is hot, put the peppercorns and dried red peppers into the pot to make sure that they are not boiled.

4. Pour the chicken pieces into the pot and stir-fry several times, and when some of the chicken pieces start to bubble with oil, spray them with soy sauce.

5. After the chicken pieces are colored, add an appropriate amount of vinegar and stir-fry again.

6. Put the green onion, ginger and garlic into the pot and stir-fry a few times, leaving half of the garlic for last.

7. Add an appropriate amount of salt, then pour hot water into the pot, the amount of water is subject to submerging the chicken pieces.

8. Cook over high heat until the water in the pot is basically dried and only a little thick vegetable juice remains.

9. Put the fresh chili pepper and the remaining garlic into the pot, stir-fry a few times, subject to the chili pepper, add an appropriate amount of monosodium glutamate, stir-fry and then put it on a plate.

The home-cooked recipe of braised old rooster. This recipe depends on what flavor you prefer. Maybe the way it is done differently in each place, so the taste is different, and everyone likes the taste.

It's not the same, braised can be a bit spicy. Some people prefer medium-spicy, mildly spicy, and super spicy. There are still people who don't like spicy for these three flavors.

But I think the practice of braised dishes. It's the first to put it. Kill.

Then after it is cleaned. Kick him off. Then prepare all the green onions, ginger, garlic sauce and vinegar, cook all the cooking wine more conveniently, and marinate the raw funding with cooking wine first.

And then um. It was before the cooking wine was pickled. Boiled in water at night and later.

Just copy it, and then you can take it out. Eat the pot to burn the oil, shallots, ginger and garlic, then fry the chicken first, and then put those. Liao did it, and then put it into this master.

The taste is very good. Well, it probably takes more than an hour, close to two hours to get it done.

Ingredients: 1/2 small rooster, 1/2 green onion, 1 small slice of bevel, 3 slices of ginger, 2 to 3 dried chili peppers, 2 fresh millet peppers, 1 spoonful of cooking wine, 2 spoons of light soy sauce, 1/2 spoon of dark soy sauce, 1/2 spoon of sugar, appropriate amount of oil, appropriate amount of cooked white sesame seeds or chopped green onions, appropriate amount of water, appropriate amount of water starch.

Method. 1.Wash the chicken and cut it into cubes without marinating.

2.Pour oil into the pot, you don't need more, just a pot bottom, the chicken will produce oil on its own.

3.The oil is slightly hot, just wait for ten seconds, turn on medium-low heat, throw the green onions, ginger and dried chili peppers into the pot and slowly simmer until the fragrance comes out.

4.Throw all the chickens into the pan and stir-fry until they change color.

5.Add cooking wine, then dark soy sauce, light soy sauce, sugar, add the same to stir-fry, especially when adding dark soy sauce, stir-fry to see whether the color is enough.

6.After stir-frying evenly, you can fry for five or six seconds, and then add water, just over the chicken pieces, so that the chicken pieces show slightly.

7.After the heat boils, cover and simmer over medium heat for about 10 minutes, open the lid and poke the chicken with chopsticks to see if it is rotten.

8.Toss in the millet pepper and stir-fry.

9.When you receive water, you add water starch.

10.Taste the soup salty enough **salt. Then turn on high heat to reduce the juice until the taste is ok.

11.Stir-fry and put in a pot and sprinkle with sesame seeds or chopped green onions.

Appropriate amount of oil, appropriate amount of salt, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of green onion and ginger, appropriate amount of garlic, appropriate amount of dried red pepper, appropriate amount of sugar, appropriate amount of dark soy sauce, appropriate amount of cooking wine.

1 Chop the rooster into pieces and wash it.

2 Wash the mushrooms and remove the roots. (Personal preference, you can not get rid of it).

3 Prepare the ingredients: ginger slices, chopped green onions, dried red peppers, star anise, and flower horns.

4 Preheat the oil pan and pour in the ingredients to burst the fragrance.

5 Pour in the chicken pieces.

6 Add an appropriate amount of dark soy sauce and cooking wine.

7 Pour in the mushrooms, salt, chicken essence and sugar.

8 Add an appropriate amount of water. Wait for the soup to thicken.

Rooster, edamame shiitake mushrooms, green peppers, red peppers.

Salad oil, salt, green onion, ginger, star anise, Sichuan pepper, southern milk hanging.

1.Wash the slaughtered rooster and chop it into small pieces for later use.

2.Wash the edamame rice, add a little salt and water to a small pot and boil and drain.

3.Soak the mushrooms and rinse them well.

4.Add ginger, green onions, Sichuan pepper, star anise, and red pepper to the frying pan until fragrant, pour in the chicken pieces and stir-fry.

5.Spray in the rice wine, add the dark soy sauce to color, then scoop a spoonful of the southern milk hanging sauce into the pot and move it to the small casserole.

6.Add the shiitake mushrooms, add boiling water over the chicken and bring to a boil over high heat, reducing the heat to low.

7.When the chicken is ripe, pour in the edamame rice and stew until the meat is crispy and the edamame is soft, add the green pepper rings to reduce the marinade over high heat, and remove from the pot.

The method is as follows: cut the dried red pepper into sections, cut the green onion into sections, cut the ginger into large slices, slice the garlic or pat it flat with a knife, and cut the fresh pepper into small pieces for later use.

After the pot is hot, do not put oil, put the chopped chicken pieces into the pot and stir-fry until the fried water is tightly dry, and the chicken begins to shrink, and it has not yet been fried. Put the chicken pieces in a bowl with dry water and set aside.

After the pot is hot, add an appropriate amount of soybean oil (or salad oil), and after the oil is hot, put the whole peppercorns and dried red peppers into the pot to make sure that they are not boiled.

Pour the chicken pieces into the pot and stir-fry several times, when some of the chicken pieces begin to bubble with oil, spray it with soy sauce, and put more soy sauce skin, similar to burning braised pork, spray an appropriate amount of vinegar after the chicken pieces are colored, and then stir-fry it, put the green onion, ginger, and garlic into the pot and stir-fry a few times again (leave half of the garlic for the last use).

Put in an appropriate amount of salt or put it later, and then put the Nianliang into hot water, to submerge the chicken pieces, and burn it over high heat until the water in the pot is basically drained, and only a little thick vegetable juice remains.

Put the fresh pepper and the remaining garlic into the pot, stir-fry a few times, subject to the chili pepper, put in an appropriate amount of monosodium glutamate, do not put it, stir-fry it and put it on the plate, this is the taste of childhood.

Roast rooster recipe and process.

Ingredients: an old rooster.

Ingredients: about 8 dried red peppers, about 10 fresh peppers, condiments: a green onion, a large piece of ginger, about 10 garlic cloves, a tablespoon of whole peppercorns, 2 anise, soybean oil, soy sauce, vinegar, monosodium glutamate.

Practices and processes.

1. Material preparation. 1. Chop the live chicken after killing, the chicken nuggets should not be too small (about 3 cm square), the chicken head and chicken feet are left whole, if the chicken is killed at home, it is best to clean the chicken blood with a small bowl and keep it.

2. Cut the dried red pepper into sections, cut the green onion into sections, cut the ginger into large slices, slice the garlic or pat it flat with a knife, and cut the fresh pepper into small pieces for later use.

2. Tight water (remove the smell of chicken).

After the pot is hot, do not put oil, put the chopped chicken pieces into the pot and stir-fry until the fried water is dry and the chicken begins to shrink, and it has not yet been fried. Put the chicken pieces in a bowl with dry water and set aside.

3. Braised old rooster.

After the pot is hot, put in an appropriate amount of soybean oil (or salad oil), after the oil is hot, put the whole pepper, anise, and dried red pepper into the pot to boil it to ensure that it is not pasted, pour the chicken pieces into the pot and stir-fry several times, when some chicken pieces begin to bubble oil, spray it with soy sauce, soy sauce should be put more, similar to burning braised pork, spray an appropriate amount of vinegar after the chicken pieces are colored, and then stir-fry it, and then put the green onion, ginger, and garlic into the pot and stir-fry a few times again (leave half of the garlic for the last use), put in an appropriate amount of salt, and then put in hot water (subject to submerging the chicken pieces), and burn it over high heat, Until the water in the pot is basically dried up, and only a little thick vegetable juice remains. (If there is chicken blood, put it in the pot before the water is drained).

Fourth, serve the plate (to enhance the taste).

Put the fresh chili pepper and the remaining garlic into the pot, stir-fry a few times, subject to the chili pepper, add an appropriate amount of monosodium glutamate, stir-fry it and then put it into a vegetable plate or vegetable pot to eat.

Note: Spicy friends and children should not eat.

It's also good for the little rooster to use this, but the chicken doesn't have the old rooster tendons.

1.Wash the chicken and cut it into cubes without marinating.

2.Pour oil into the pot, you don't need more, just a pot bottom, the chicken will produce oil on its own.

3.The oil is slightly hot, just wait for ten seconds, turn on medium-low heat, throw the green onions, ginger and dried chili peppers into the pot and slowly simmer until the fragrance comes out.

4.Throw all the chickens into the pan and stir-fry until they change color.

5.Add cooking wine, then dark soy sauce, light soy sauce, sugar, add the same to stir-fry, especially when adding dark soy sauce, stir-fry to see whether the color is enough.

6.After stir-frying evenly, you can fry for five or six seconds, and then add water, just over the chicken pieces, so that the chicken pieces show slightly.

7.After the heat boils, cover and simmer over medium heat for about 10 minutes, open the lid and poke the chicken with chopsticks to see if it is rotten.

8.Toss in the millet pepper and stir-fry.

9.When you receive water, you add water starch.

10.Taste the soup salty enough **salt. Then turn on high heat to reduce the juice until the taste is ok.

11.Stir-fry and put in a pot and sprinkle with sesame seeds or chopped green onions.

1.Preparation of materials.

Prepare some dried red peppers and cut them into small pieces, ginger into large slices, green onions into small pieces, garlic flattened with a knife, and fresh sharp peppers into small pieces. The purpose of this step is to fully release the aroma of the ingredients, and the braised chicken will taste more fragrant in this way. Then heat the pan without oil, put the cut chicken in the stir-fry, drain the moisture in the chicken, and then remove it and set it aside for later use.

This is done to make the chicken firmer and more flavorful, but be careful not to fry it.

2.Make. Now that the ingredients are ready, it's time to start making.

Put an appropriate amount of oil in the pot, add Sichuan pepper and dried red pepper and stir-fry to bring out the fragrance, then pour the chicken pieces into it and continue to stir-fry. When the chicken pieces start to bubble with oil, add an appropriate amount of soy sauce and stir-fry, then add a small amount of white vinegar to color the chicken pieces. The colored chicken nuggets are beginning to take shape and look very beautiful.

Then stir-fry the prepared green onions, ginger and garlic together for a few minutes, and finally add hot water and turn on high heat. The amount of hot water is based on the submerged chicken pieces, and adding more or less will affect the taste. Until the water in the pot is almost boiled dry, and only a little thick soup remains, you can already smell the rich aroma of chicken nuggets.

Remove from the pot and add an appropriate amount of salt to the pot, stir-fry evenly and you can get out of the pot.

The meat of the rooster is tender and suitable for stir-frying, and it is a good dish to accompany rice and wine! Braised old chicken is very simple to make, the following is the delicious method of braised old chicken, welcome to read.

Ingredients Preparation steps.

1.Wash one of the three yellow chickens and chop them into pieces for later use.

2.Wash and peel the potatoes and set aside.

3.Cut the potatoes into small pieces and set aside.

4.Wash and slice the green and red peppers and set aside.

5.Wash the green onions and cut them into sections for later use.

6.A bag of roast chicken seasoning is set aside.

7.Put oil in a wok and add a bag of roast chicken seasoning.

8.Burst the spice to the aroma.

9.Put the chopped chicken pieces in a pan and stir-fry.

10.Stir-fry the chicken pieces until raw.

11.Add the chopped green onions.

12.Add an appropriate amount of water, cover the pot and simmer.

13.Cook until the soup is thick.

14.Add the potato wedges and cook until the potatoes are cooked through.

15.Add the green and red pepper slices, cook until broken, then turn off the heat and serve.

Tip: Because the seasoning is made, you don't need to add any additional seasoning.

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Ingredients: Appropriate amount of old rooster pieces, appropriate amount of green pepper, appropriate amount of coriander, appropriate amount of ginger, appropriate amount of green onion.

Seasoning: appropriate amount of edible oil, appropriate amount of dried chili pepper, appropriate amount of Sichuan pepper, appropriate amount of nutmeg, appropriate amount of sesame pepper, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of bay leaves, 15 grams of Pixian bean paste, appropriate amount of material or cave wine, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of salt, appropriate amount of chicken powder, appropriate amount of sugar.

Steps: 1. Cut the green pepper into cubes, cut the coriander into sections, and slice the ginger.

2. Add auxiliary ingredients, stir-fry until fragrant.

3. Add the bean paste.

4. Pour in the chicken pieces and stir-fry.

5. Add light soy sauce, oyster sauce, dry salt, chicken powder, sugar, and stir-fry evenly.

6. Add the green pepper and stir-fry evenly.

7. Add water to cover the chicken and reduce the juice.